I have never made flapper pie before but my mom made it often and we all loved it! When I saw this recipe I had to givit a try for old times sake and it did not disappoint! I used only 1/2 c. sugar in the graham crust and instead of icing sugar in the topping used 2 Tablespoons of sugar. Otherwise I followed the recipe to a T and it tasted just as good as mom's!! It was easy to make and uses ingrdients normally found in my kitchen. I will be making this again! Thanks for a great recipe!
I have made Flapper pie often but never followed a recipe. I decided to try this one for the exact measurements. I did make a batch and a half only because I wanted more filling. I used half 1% milk and half... half and half. (thats what I had on hand) It was very creamy and gone before too long. Great recipe, thanks
This was Mom's recipe as well. This was one of my favorite pies, which once I could doing desserts for our family, this recipe was one I tried. Makes me hungry!
I've been making flapper pies for years. Many of my neighbours & friends never heard of it. The past while, I developed a way to make a pie that improves on my grandmother's recipe without changing that luscious taste I loved as a kid. I have to make the pie in a 10" deep-dish pie pan (4" thick). It's gone in no time. Here are my own secrets: Skip using cinnamon in the crust - it can over power the taste. Also, reduce sugar in the crust to 1/2 or 3/4 cup. This makes the pie less heavy. Just a couple more tips. Instead of using 2 egg yolks in the filling, try 3 or 4. Add 1 Tbsp more starch. Mix the egg yolks and starch together in a seperate bowl, whisk lightly to combine. Cook the remaining ingredients in a double boiler over low heat until nearly boiling. Combine a small amount of the hot milk with the yolk\starch mixture (just to temper the eggs) then whisk back into the double boiler and continue to cook until thickened. TIP: For a creamier filling use full fat milk (homo) or light cream (½ & ½) instead. For a smooth, silky filling - try beating with an electric hand mixer while it is cooking. Finally, meringue is the traditional topping for flapper pie but I find lightly sweetened whipped cream makes this pie that much more incredible.
Flapper pie is my dad's favorite so I made this for his last birthday. It tasted wonderful and is very easy to make. I did burn the meringue - badly.....trying to bake with a toddler, lol. However I was able to jut peel the burnt part of the meringue and it still worked out. Thanks for the recipe! UPDATE - I've made this many times since the first. Now I use half or even a little less the amount of sugar and it's still really good. Lately I'm liking things that aren't quite as sweet. I also add more corn starch than called for just to make sure it's firm when it's cooled. Anyways - if you want to cut down on the sugar, it still tastes amazing.